Baja Fish Tacos with Fresh Pico de Gallo Recipe

Name: Baja Fish Tacos with Fresh Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fresh Rock Cod Fillet, Cut Into Strips Of 2-3 Oz. Portions; 1/4 cups All-purpose Flour; 1/4 cups Cornmeal; 1/2 teaspoons Kosher Salt; ⅛ teaspoons Fresh Ground Black Pepper; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Garlic Powder; 1 whole Egg, Beaten; 2 Tablespoons Water; 1 quart Canola Or Vegetable Oil; 6 whole Good Quality Corn Tortillas; 1/2 heads Medium Cabbage, Thinly Sliced; 1 cup Fresh Pico De Gallo Salsa (recipe Below); 1/2 cups Creamy White Dill Sauce (recipe Below); 2 whole Medium Tomatoes On The Vine, Diced; 1/2 whole Small Red Onion, Chopped; 1/2 teaspoons Jalapeno Pepper, Seeded And Finely Chopped; 4 sprigs Cilantro, Roughly Chopped; 1 whole Green Onion, Finely Chopped; 1 clove Garlic, Minced; 1 Tablespoon Fresh Lime Juice; ⅛ teaspoons Kosher Salt; ⅛ teaspoons Freshly Ground Black Pepper; ⅛ teaspoons Cumin; 1/2 cups Mayonnaise; 1/2 cups Plain Yogurt; 2 Tablespoons Lime Juice (1/2 Of A Lime Will Yield Approximately 2 Tablespoons); 1 teaspoon Jalapeno Pepper, Minced; 1 teaspoon Cayenne Pepper; 1/2 teaspoons Dried Oregano

Servings: persons

1 pound Fresh Rock Cod Fillet, Cut Into Strips Of 2-3 Oz. Portions
1/4 cups All-purpose Flour
1/4 cups Cornmeal
1/2 teaspoons Kosher Salt
⅛ teaspoons Fresh Ground Black Pepper
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Garlic Powder
1 whole Egg, Beaten
2 Tablespoons Water
1 quart Canola Or Vegetable Oil
6 whole Good Quality Corn Tortillas
1/2 heads Medium Cabbage, Thinly Sliced
1 cup Fresh Pico De Gallo Salsa (recipe Below)
1/2 cups Creamy White Dill Sauce (recipe Below)
2 whole Medium Tomatoes On The Vine, Diced
1/2 whole Small Red Onion, Chopped
1/2 teaspoons Jalapeno Pepper, Seeded And Finely Chopped
4 sprigs Cilantro, Roughly Chopped
1 whole Green Onion, Finely Chopped
1 clove Garlic, Minced
1 Tablespoon Fresh Lime Juice
⅛ teaspoons Kosher Salt
⅛ teaspoons Freshly Ground Black Pepper
⅛ teaspoons Cumin
1/2 cups Mayonnaise
1/2 cups Plain Yogurt
2 Tablespoons Lime Juice (1/2 Of A Lime Will Yield Approximately 2 Tablespoons)
1 teaspoon Jalapeno Pepper, Minced
1 teaspoon Cayenne Pepper
1/2 teaspoons Dried Oregano
1/2 teaspoons Kosher Salt
1/2 teaspoons Cumin
1/2 teaspoons Dried Dill Weed
⅛ teaspoons Garlic Powder

1
For the pico de gallo:
2
Combine all ingredients in a medium bowl.
3
Season with additional salt, lime, pepper and/or cumin to taste.
4
Let sit for at least 30 minutes.
5
For the Creamy White Dill Sauce:
6
Combine all ingredients in a small bowl.
7
Season with additional salt, lime, pepper and/or cumin to taste.
8
Refrigerate for 30 minutes.
9
For the fish:
10
In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder.
11
In a separate dish, combine egg with 2 Tablespoons of water.
12
Pour oil into a large (12-inch) skillet to a depth of 1/4 inch.
13
Heat oil on high heat until hot and then turn to medium high heat.
14
Dip fish into egg mixture and then dust lightly with flour-cornmeal mixture.
15
Fry in the hot oil until golden brown on all sides, approximately 4-6 minutes.
16
Remove promptly and drain on a plate covered with paper towels.
17
Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.
18
To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference).
19
Drizzle fish with desired amout of Creamy White Dill Sauce and pico de gallo.
20
Top with sliced cabbage.
21
Enjoy!

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 1 pound Fresh Rock Cod Fillet, Cut Into Strips Of 2-3 Oz. Portions, 1/4 cups All-purpose Flour, 1/4 cups Cornmeal, 1/2 teaspoons Kosher Salt, and more.

Yes, Baja Fish Tacos with Fresh Pico de Gallo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baja Fish Tacos with Fresh Pico de Gallo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions